Home smoking equipment, including stove-top smokers, has become less expensive and more popular in recent years. The authors of the James Beard Award-winning Smoke and Spice, about traditional smoke-cooked barbecue, now turn their attention to this latest cooking trend. This exuberant manual delivers tips for buying and using the equipment, and for more than 200 classic recipes from a variety of traditions-including Mediterranean, Caribbean, Japanese and Mexican-adapted to the demands and strengths of smokers. Dishes range from soups (Crawfish and Andouille Chowder) to nuts (Linguine with Smoked Walnuts and Herbs) and, of course, meat (Spice-Rubbed Venison Scaloppine, or a simpler Lemon-Garlic Leg of Lamb). Emphasizing poultry and fish, the Jamisons offer spicy combos, such as Thai Firebirds (with ginger and red chilis) or Sweet and Hot Salmon Steaks, and mellower marinated dishes, such as Brandy-Smoked Turkey Breast. Substantial vegetable dishes, pastas and elaborate main-course salads round out the varied recipes. Sometimes the smoky flavor is incidental (Veggie Heroes) and sometimes central (Chipotle-Honey Flank Steak). The Jamisons will smoke anything; their enthusiasm will encourage many readers to join them. (May)